I've yet to meet someone who doesn't like caramel slice. There's something about the crisp base and chewy caramel centre which is just too hard to resist!
This beautiful caramel slice tastes just as good as it looks. Discover the quick trick to creating a fancy marbled chocolate effect!
If you're looking for a satisfying sweet treat or a dessert to impress, this slice has you covered.
How To Make Caramel Slice
Make the base by mixing together flour, desiccated coconut, brown sugar and butter. Press the base into the prepared pan. I always use a cylindrical glass to evenly roll and flatten the base.
Use a fork to prick holes into the base. This will let the steam escape and help the base stay crisp and even.
Bake the base until golden.
Next up is the caramel filling! Stir together brown sugar, golden syrup, vanilla essence and butter in a saucepan until the mixture darkens.
Add the sweetened condensed milk and keep cooking the mixture until it thickens and coats the back of the spoon.
Pour the mixture over the base and bake until golden around the edges and bubbly.
Resist the urge to eat the caramel before its cooked.
The marble chocolate topping is much easier than it looks. Melt the dark chocolate and spread it over the caramel.
Pipe thin lines of melted white chocolate using either a piping bag or zip-loc bag with the corner snipped off.
Pull a skewer back and forth across the white lines so it 'pulls' them down and creates a marble effect.
Success!
Slice up and enjoy. I dare you to stop at just one slice!
Caramel Slice (with a fancy marbled topping!)
This classic caramel slice has a crisp shortbread base, chewy caramel filling and a decadent chocolate topping. Make your slice extra fancy with a surprisingly easy marbled chocolate effect! Perfect with a cup of tea or coffee.
Ingredients
For the Shortbread Base
- 1 cup plain flour
- ½ cup dessiccated coconut
- ½ cup brown sugar, lightly packed
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
For the Caramel Filling
- ¼ cup brown sugar, lightly packed
- ¼ cup golden syrup / light molasses
- 1 teaspoon vanilla essence
- 125 g (4.5 oz / ½ cup) unsalted butter, roughly chopped
- 395 g (14 oz) tin sweetened condensed milk
For the Marbled Chocolate Topping
- 200 g (7 oz) block dark or semi-sweet chocolate, roughly chopped
- 2 teaspoon canola oil, separated
- 100 g (3.5 oz) block white chocolate, roughly chopped
Instructions
For the Shortbread Base
- Preheat the oven to 180°C (355°F). Grease and line a 18cm x 28cm (7 x 11 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) of overhang to allow for easy removal of the slice.
- Stir together the flour, coconut, sugar and melted butter until well combined. Spread into the pan and press down firmly and evenly. You can use the base of a heavy glass to help press down the mixture.
- Using a fork, prick holes all over the base (about 12 times). Bake for 12-15 minutes or until golden. Set aside to cool slightly.
For the Caramel Filling
- Combine brown sugar, golden syrup, vanilla and butter in a medium saucepan over medium heat. Stir continuously for 5 minutes, or until mixture darkens and begins to bubble.
- Add sweetened condensed milk and stir for a further 5 minutes, or until the mixture has thickened and thickly coats the back of the stirring spoon. Pour the filling over the shortbread base.
- Bake for a further 15-20 minutes or until the caramel has bubbled and looks golden around the edges. It should be reasonably firm with only a slight wobble. Set aside to cool for 15 minutes (don't refrigerate).
For the Marbled Chocolate Topping
- Stir together the chopped dark or semi-sweet chocolate and ONE teaspoon of canola oil in a medium heat-proof bowl. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
- In a separate small heat-proof bowl, combine the chopped white chocolate and remaining ONE teaspoon of canola oil. Repeat the process of melting chocolate by microwaving at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in between, until chocolate is completely melted and smooth.
- Pour the melted dark chocolate over the caramel filling. Using a flat spatula or the back of a spoon, spread out the dark chocolate evenly over the slice. Tap the whole pan firmly on the bench to further smooth out the chocolate.
- Carefully transfer the melted white chocolate into a piping bag (or a zip-loc bag with a small corner snipped off). While the dark chocolate is still runny, pipe thin lines of white chocolate (about 1cm apart) across the entire width of the slice.
- Run a toothpick or skewer length-ways through the white chocolate to 'pull' it down and create a marbled effect. Repeat for the entire slice, running the toothpick up and down the chocolate about 1 cm apart each time. Tap the whole pan firmly on the bench again to further smooth out the chocolate.
- Refrigerate the slice for two hours or until firmly set. Use the overhanging baking paper to gently remove the slice from the pan. Trim the edges and slice into even pieces. Enjoy!
Notes
Storage
- You can keep the caramel slice un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labelled 'compound' or 'candy melts'). Replace the 200 g block of dark chocolate with 200 g (7 oz / 1 heaped cup) of dark chocolate chips and replace the 100 g block of white chocolate with white chocolate chips.
- Canola oil: you can use any type of vegetable oil.
- You can find detailed photographs and instructions on my Instructable.
Nutrition Information:
Serving Size: 1/16th of Caramel SliceAmount Per Serving: Calories: 405Total Fat: 23.1gSaturated Fat: 14.9gTrans Fat: 0gUnsaturated Fat: 0.6gCholesterol: 0mgSodium: 113.4mgCarbohydrates: 44.8gFiber: 4.4gSugar: 34.1gProtein: 3.8g
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